1. Cloves
    Cloves are the aromatic flower buds of a tree in the family Myrtaceae, Syzygium aromaticum. They are native to the Maluku Islands in Indonesia, and are commonly used as a spice. Cloves are commercially harvested primarily in Indonesia, India, Madagascar, Zanzibar, Pakistan, Sri Lanka and Tanzania.The clove tree is an evergreen tree that grows up to 8–12 m tall, with large leaves and sanguine flowers grouped in terminal clusters. The flower buds initially have a pale hue, gradually turn green, then transition to a bright red when ready for harvest. Cloves are harvested at 1.5–2.0 cm long, and consist of a long calyx that terminates in four spreading sepals, and four unopened petals that form a small central ball.Cloves are used in the cuisine of Asian, African, and the Near and Middle East, lending flavor to meats, curries, and marinades, as well as fruit such as apples, pears or rhubarb. Cloves may be used to give aromatic and flavor qualities to hot beverages, often combined with other ingredients such as lemon and sugar.Cloves are used in Indian Ayurvedic medicine, Chinese medicine, and western herbalism and dentistry where the essential oil is used as an anodyne (painkiller) for dental emergencies. Cloves are used as a carminative, to increase hydrochloric acid in the stomach and to improve peristalsis. Cloves are also said to be a natural anthelmintic.The essential oil is used in aromatherapy when stimulation and warming are needed, especially for digestive problems. Topical application over the stomach or abdomen are said to warm the digestive tract. Applied to a cavity in a decayed tooth, it also relieves toothache.More info clove.wiki
  2. Cardamom
    Cardamom is one of the world’s very ancient spices. It is native to the East originating in the forests of the western ghats in southern India, where it grows wild. Today it also grows in Sri Lanka, Guatemala, Indo China and Tanzania. The ancient Egyptians chewed cardamom seeds as a tooth cleaner; the Greeks and Romans used it as a perfume. Vikings came upon cardamom about one thousand years ago, in Constantinople, and introduced it into Scandinavia, where it remains popular to this day. Indian cardamom is known in two main varieties: Malabar cardamom and Mysore cardamom. The Mysore variety contains higher levels of cineol and limonene and hence is more aromatic Cardamom comes from the seeds of a ginger-like plant.The pods can be used whole or split when cooked in Indian substantial meals — such as pulses. Otherwise, the seeds can be bruised and fried before adding main ingredients to the pan, or pounded with other spices as required. Keep the pods whole until use. The pod itself is neutral in flavour and not generally used, imparting an unpleasant bitter flavour when left in dishes.A stimulant and carminative, cardamom is not used in Western medicine for it own properties, but forms a flavoring and basis for medicinal preparations for indigestion and flatulence using other substances, entering into a synergetic relationship with them. The Arabs attributed aphrodisiac qualities to it (it features regularly in the Arabian Nights) and the ancient Indians regarded it as a cure for obesity. It has been used as a digestive since ancient times. A medicinal (perhaps aphrodisiac) cordial can be made by macerating seeds in hot water.More info cardamom.wiki
  3. Coriander
    Coriander(Coriandrum sativum), also known as cilantro, Chinese parsley or dhania, is an annual herb in the family Apiaceae. Coriander is native to regions spanning from southern Europe and North Africa to southwestern Asia. It is a soft plant growing to 50 cm (20 in) tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The flowers are borne in small umbels, white or very pale pink, asymmetrical, with the petals pointing away from the centre of the umbel longer (5–6 mm or 0.20–0.24 in) than those pointing toward it (only 1–3 mm or 0.039–0.118 in long). The fruit is a globular, dry schizocarp 3–5 mm (0.12–0.20 in) in diameter. Although sometimes eaten alone, the seeds are often used as a spice or an added ingredient in other foods.All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking. Coriander is common in South Asian, Southeast Asian, Indian, Middle Eastern, Caucasian, Central Asian, Mediterranean, Tex-Mex, Latin American, Brazilian, Portuguese, Chinese, African, and Scandinavian cuisine.Coriander, like many spices, contains phytochemicals which may delay or prevent the spoilage of food seasoned with this spice.The nutritional profile of coriander seeds is different from the fresh stems and leaves. Leaves are particularly rich in vitamin A, vitamin C and vitamin K, with moderate content of dietary minerals (table above). Although seeds generally have lower content of vitamins, they do provide significant amounts of dietary fiber, calcium, selenium, iron, magnesium and manganese.
  4. Star anise
    Star anise
    Star anise, commonly called star anise, star aniseed, or Chinese star anise is a spice that closely resembles anise in flavor, obtained from the star-shaped pericarp of Illicium verum, a medium-sized native evergreen tree of northeast Vietnam and southwest China. The star-shaped fruits are harvested just before ripening. Star anise oil is a highly fragrant oil using in cooking, perfumery, soaps, toothpastes, mouthwashes, and skin creamsExotic anise spice contains some of the important plants derived chemical compounds that are known to have been anti-oxidant, disease preventing, and health promoting properties. The chief component that gives the characteristic sweet, aromatic flavor to anise is anethole, the essential volatile oil present in the seeds. Other important compounds found in these seeds includeestragol, p-anisaldehyde, anise alcohol, acetophenone, pinene and limonene. Anise seed oil obtained from extraction of the seeds is found application in many traditional medicines as stomachic, anti-septic, anti-spasmodic, carminative, digestive, expectorant, stimulant and tonic. The seeds are an excellent source of many essential B-complex vitamins such as pyridoxine, niacin, riboflavin, and thiamin. Pyridoxine (vitamin B-6) helps increase GABA neuro-chemical levels in the brain. The spicy seeds are the great source of minerals like calcium, iron, copper, potassium, manganese, zinc and magnesium. 100 g dry seeds contain 36.96 mg or 462% daily required levels of iron. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure. Copper is a cofactor for many vital enzymes, including cytochrome C-oxidase and superoxide dismutase(other minerals function as cofactors for this enzyme are manganese and zinc). Copper is also required in the production of red blood cells. The spice also contains good amounts of anti-oxidant vitamins such as vitamin-C and vitamin-A.
  5. Shahi Jeera
    Shahi Jeera
    DETAILS Shahi Jeera (Black Cumin) Product Name: Shahi Jeera (Black Cumin) Buy Shahi Jeera (Black Cumin) online from The Spice Market, Shahi Jeera whole sale price at online retail shop. We ship all over India.Health benefits of Shahi Jeera (Black Cumin) : Shahi Jeera (Black Cumin) helps relax the intestines and relieve digestive disorders. Shahi Jeera (Black Cumin) helps to improving memory. Shahi Jeera (Black Cumin) helps reduce prickly heat. Shahi Jeera (Black Cumin) helps relive stomach problems. Shahi Jeera (Black Cumin) helps control diabetes as it reduces blood sugar levels.
  6. Fennel Seeds
    Fennel Seeds
    Fennel is native to Southern Europe and grown extensively all over Europe, Middle-East, China, India, and Turkey. This herbaceous plant reaches up to 2 meters (about 6 feet) in height with deep green feathery (lacy) leaves and bears golden-yellow flowers in umbels. In general, fennel seeds are harvested when their seed heads turn light-brown. The seeds, which closely resemble that of anise seeds in appearance, feature oblong or curved (comma) shape, about 3-4 mm long, light brown-color with fine vertical stripes over their surface. Fennel seeds are available year around in the markets either in the form of seeds or in processed powder form. In the store, buy whole fennel seeds instead of powder since, oftentimes it may contain adulterated spicy powders. Store dry fennel seeds as you do in case of other seeds like caraway, dill, etc. Place whole seeds in a clean air-seal container and store in cool, humid free and dark place. Ground and powdered fennel should be stored inside the refrigerator in airtight containers and should be used sooner since it loses flavor quickly due to evaporation of its essential oils. Fennel symbolizes longevity, courage, and strength. In addition to its use as medicinal values, fennel has many health benefiting nutrients, essential compounds, anti-oxidants, dietary fiber, minerals, and vitamins. Fennel seeds compose of health benefiting volatile essential oil compounds such as anethole, limonene, anisic aldehyde, pinene, myrcene, fenchone, chavicol, and cineole. These active principles in the fennel are known to have antioxidant, digestive, carminative, and anti-flatulent properties. Furthermore, the seeds indeed are the storehouse for many vital vitamins. Vitamin A, vitamin E, vitamin C as well as many B-complex vitamins like thiamin, pyridoxine, riboflavin and niacin particularly are concentrated in these seeds. Fennel seed decoction or added as spice in food has been found to increase breast milk secretion in nursing mothers. Fennel water often is used in newborn babies to relieve colic pain and help aid digestion. Fennel seed oil is used to relieve coughs, bronchitis and as massage oil to cure joint pains.
  7. Quinoa Seeds
    Quinoa Seeds
    Quinoa Seeds:Quinoa is the common name for Chenopodium quinoa, a flowering plant in the amaranth family Amaranthaceae. It is a herbaceous annual plant grown as a grain crop primarily for its edible seeds. Because it is not a grass, it is a pseudocereal rather than a true cereal. Quinoa is closely related to the edible plants beetroot, spinach, and amaranth (Amaranthus spp.), another pseudocereal which it closely resembles. Quinoa originated in the Andean region of Peru, Bolivia, Ecuador, Colombia and Chile. Traditionally, quinoa grain is harvested by hand, and only rarely by machine.Raw, uncooked quinoa is 13% water, 64% carbohydrates, 14% protein and 6% fat. Nutritional evaluations indicate that a 100 g (3.5 oz) serving of raw quinoa is a rich source (20% or higher of the Daily Value, DV) of protein, dietary fiber, several B vitamins and dietary minerals. Quinoa is gluten-free and considered easy to digest.Quinoa is also high in fiber, magnesium, B-vitamins, potassium, calcium, iron, phosphorus, vitamin E, and various beneficial antioxidants.Health Benefits of Quinoa Seeds:Quinoa is High in Protein, Gluten-Free, Great Source of Fiber, Helps to Heart Health, Helps to Weight Loss, Helps Prevent Cancer, Reduces Diabetes Risk.
  8. Ceylon Cinnamon
    Ceylon Cinnamon
    Ceylon Cinnamon / True Cinnamon Ceylon cinnamon is always know as the "true cinnamon" or the "real cinnamon" which has a enormous health benefits. It is basically from Sri Lanka, India, Madagascar, Brazil and the Caribbean. It is one of the oldest spices which have been used for flavoring and its medicinal qualities. It is most popular spices Indian cuisine.Ceylon cinnamon is fine sources of some minerals like manganese. It is also excellent sources of dietary fiber, iron and calcium. It is light weight, fragile and easy to break. Ceylon cinnamon looks thin and has a texture of paper type bark that rolled into some multiple layers.Health Benefits of Ceylon Cinnamon:It lowers blood sugar levels.It fights against bacteria and fungus.It improves digestion.It lowers cholesterol. It boosts memory and protects the brain.It lowers cholesterol.It is anti-gastric ulcer effects.It helps in wound healing.
  9. Dill Seeds (Sowa)
    Dill Seeds (Sowa)
    Dill (Anethum graveolens) is an annual herb in the celery family Apiaceae. Dill seed, having a flavor similar to caraway but also resembling that of fresh or dried dill weed, is used as a spice. Dill seeds may be used in breads or akvavit. In Arab countries, dill seed, called ain jaradeh (grasshopper's eye), is used as a spice in cold dishes such as fattoush and pickles. It is also be used to prepare herbal tea.Benefits of Dill Seeds/Sowa: Dill Seeds Reduce Depression, Boosts Immunity and Bone Health, Cures Respiratory Disorders.Dill Seed is Called: Hindi : SowaKannada : SabasigeKonkani : ShepuMalayalam : SathakuppaMarathi : Surva, ShepuTamil : Sathakuppi SompaTelugu : Shatapushpamu, VakatarahaUrdu : Sowa
  10. Carom Seeds(Ajwain)
    Carom Seeds(Ajwain)
    Ajwain, ajowan or carom is an annual herb in the family Apiaceae. It originated in the eastern Mediterranean, possibly Egypt, and spread up to India from the Near East. Both the leaves and the fruit pods (often mistakenly called seeds) of the plant are consumed by humans. The small fruit pods are pale brown and have an oval shape, resembling caraway and cumin. It has a bitter and pungent taste, with a flavor similar to anise and oregano. They smell almost exactly like thyme because it also contains thymol, but is more aromatic and less subtle in taste, as well as slightly bitter and pungent. Even a small amount of fruit pods tend to dominate the flavor of a dish. The plant is mainly cultivated in Iran and northern India. The fruit pods are rarely eaten raw; they are commonly dry-roasted or fried in ghee, clarified butter. This allows the spice to develop a more subtle and complex aroma. In Indian cuisine it is often part of a baghaar, a mixture of spices fried in oil or butter, which is used to flavor lentil dishes. It is considered to be an antiflatulent, a spice which reduces the gaseous effects of beans and other legumes. In Afghanistan the fruit pods are sprinkled over bread and biscuits.
  11. Marathi Moggu Small
    Marathi Moggu Small
    Marati Moggu small is otherwise called caperberry, caperbush in English. It has a sharp interesting flavor furthermore include sharpness. It has unconventional fragrance and saltiness to comestibles.The kind of trick might be depicted as being like that of mustard and dark pepper. It is utilized as a part of South India extraordinarily in Karnataka and Andhra Pradesh in rice dishes like Bisi bele, pulao, additionally in arrangements of masalas. It is not eaten crude, but rather constantly dry, broiled and ground with different flavors before utilizing as a part of formulas.Chettinad cuisine is known for the complexity of flavours. Most traditional dishes are loaded with pepper along with heavy use of local spices maratti mokku (dried flower pods). Marati moggu small is a spices mainly used in the biriyani masalas and rice bath dishes. It adds a extra flavor for the boiled dishes.
  12. khus khus (khasakhasa)
    khus khus (khasakhasa)
    Poppy seed is the dried seed of Papaver somniferum, an erect annual herb, 30-150 cm long with 0.5-1.5 cm thick stem. Stem is glabrous with thick waxy coating. Leaves are numerous, alternate, spreading horizontally, 15-25 cm long. Flowers are few, solitary, on a 10-15 cm long peduncle. Fruit is a capsule with waxy coating. Seeds are numerous, very small, white grey with an oily endosperm. Poppy is a self pollinated plant. The seed is the spice. The centre of origin of Poppy is the Western Mediterranean region of Europe and is cultivated in India, Russia, Egypt, Yugoslavia, Poland, Germany, the Netherlands, China, Japan, Argentina, Spain, Bulgaria, Hungary, and Portugal for its legal pharmaceutical use. It is also grown illegally for the narcotic trade in Burma, Thailand and Laos (Golden Triangle) and Afghanistan, Pakistan and Iran (Golden Crescent). Poppy is cultivated in temperate and sub-tropical region and requires well drained, highly fertile, light black cotton soil having good percentage of fine sand. In India it is a licensed crop since the latex of the mature fruit are collected for the production of opium, a narcotic substance. Poppy seed (Khas Khas) is used as food and as a source of fatty oil. It is widely used for culinary purposes. Because of its highly nutritive nature it is used in breads, cakes, cookies, pastries, curries, sweets and confectionary. Its seeds are demulcent and are used against constipation. The capsules are used as a sedative against irritant coughing and sleeplessness in the form of syrup or extract.
  13. Sabja Seeds(Basil Seeds)
    Sabja Seeds(Basil Seeds)
    Health Benefits Of Sabja Seeds(Basil Seeds)Sabja Seed helps to relives stress, tension, depression and migraine. Sabja Seed helps to relives in food poisonings and vomiting. Sabja Seed helps to reduce the body heat, Sabja Seeds are perfect for Indian Summer. Basil seeds are rich in iron and help to prevent and treat anemia. Basil helps to increases body immunity. How to Use Sabja Seeds(Basil Seeds) in Your Diet For Weight Loss:Mix with yogurt and top of with some fruit. Combine with 100% pineapple juice or coconut milk for a tasty drink. Basil seeds are soaked in water they swell immensely and when this water along with the seeds is consumed before meals it fills one up thus preventing chances of overeating. Basil Seeds Is Called: Hindi - Sabja, Tukmaria Kannada - Kama Kasturi, SajjagidaMarathi - Sabja, MarvaTamil - Tulasi vitaikalTelugu - BhutulsiUrdu - Sabjaa
  14. Kapok Buds (Marathi Moggu)
    Kapok Buds (Marathi Moggu)
    Marathi Moggu is best described as a type of caper, and is also known as Kapok Buds. Kapok is the most used common name for the tree. Marathi Moggu is used in South India specially in Karnataka and Andhra Pradesh in rice dishes like Bisi bele bath, pulao, also in preparations of masalas.Marathi Moggu is almost always fried in oil before using to release its full flavor. Its flavor is most similar to that of a combination of mustard and black pepper.
  15. Cinnamon Sticks(Cassia-Dalchini)
    Cinnamon Sticks(Cassia-Dalchini)
    Health Benefits of Cinnamon Sticks(Cassia): Cinnamon Sticks(Cassia) help to reduces blood sugar levels. Cinnamon Sticks(Cassia) help to reduces blood cholesterol levels. Cinnamon Sticks(Cassia) Improves blood circulation. Cinnamon Sticks(Cassia) relieves joint pains. Cinnamon Sticks(Cassia) boosts brain activity. Cinnamon Sticks(Cassia) great source of minerals.
  16. Nutmeg
    Nutmeg:A native to Banda Islands, in the Moluccas of Indonesia or Spice Islands, and the Malay Archipelago, nutmeg is believed to be in existence as early as during the first century. It was only towards the turn of the 7th century when the Arabs introduced nutmeg to Europe through the Venetians. In the late 1400s when the Portuguese toured the Cape of Good Hope in Africa, they discovered Banda Islands and took control over the spice tradeThe English finally succeeded in conquering the Run Island, which is now known as the Nutmeg Island, and planted nutmeg trees in Zanzibar and Grenada also. The British East Company can be credited with introducing nutmeg to Penang, Singapore, India, Sri Lanka and the West Indies. Later, they spread the cultivation of nutmeg to other East Indian islands and then to the Caribbean. Today, Indonesia and Grenada are the leading producers and exporters of nutmeg, followed by India, Malaysia, Papua New Guinea, Sri Lanka and Caribbean Islands. Nutmeg tree yields up to three times in a season. Once harvested from the tree, its outer coat or husk is removed and discarded. Just underneath the tough husk is the golden-brown color aril, known as "mace," firmly enveloping around the nutmeg kernel. Mace is gently peeled off from the kernel surface, flattened into strips, dried, and sold either as whole (blades) or finely ground. Nutmeg kernel is then dried under the sun for several days to weeks. At larger commercial set-ups, this process is accomplished rather more rapidly over a hot drier machine until the whole nutmeg rattles inside the shell. Nutmeg and mace spice contains many plant-derived chemical compounds that are known to have been anti-oxidant, disease preventing, and health promoting properties. The active principles in nutmeg have many therapeutic applications in many traditional medicines as anti-fungal, anti-depressant, aphrodisiac, digestive, and carminative functions. This spice is a good source of minerals like copper, potassium, calcium, manganese, iron, zinc and magnesium. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure. Manganese and copper are used by the body as co-factors for the antioxidant enzyme, superoxide dismutase. Iron is essential for red blood cell production and as a co-factor for cytochrome oxidases enzymes. It is also rich in many vital B-complex vitamins, including vitamin C, folic acid, riboflavin, niacin, vitamin A and many flavonoid anti-oxidants like beta-carotene and cryptoxanthin that are essential for optimum health.
  17. Fenugreek
    Fenugreek is a native to India and southern Europe. For centuries it has grown wild in India, the Mediterranean and North Africa. where it is mainly cultivated. A limited crop grows in France. It was used by the ancient Egyptians to combat fever and grown in classical times as cattle fodder.In the West, fenugreek’s therapeutic use is now largely confined to the treatment of animals, though historically. it has been used in human medicine. The name derives from the Latin ‘Greek hay” illustrating its classical use as fodder.Fenugreek is the small stony seeds from the pod of a bean-like plant. The seeds are hard, yellowish brown and angular. Some are oblong, some rhombic, other virtually cubic, with a side of about 3mm (1/8”). A deep furrow all but splits them in two. They are available whole and dried , or as a dull yellow powder, ground from the roasted seeds.The major use of fenugreek is in curry powders, figuring in many mixtures, especially vindaloo and the hot curries of Sri Lanka. It is an ingredient of Panch phoron, the Indian five-spice mixture. In home-made powders, the amount used can be controlled, but in cheap bought powders it often overpowers. When fish is curried, particularly strong-tasting fish such as tuna and mackerel, fenugreek is frequently included in the spice mixture.Many chutneys and pickles incorporate it and it gives a tangy aroma to vegetables. The leaves, both fresh and dried, are used in meat curries, dhal and vegetable dishes and chutneys. The seeds are an ingredient of the Middle Eastern confection halva. Flour mixed with ground fenugreek makes a spicy bread. In India the roasted ground seeds are infused for a coffee substitute or adulterant. A tea can be made by infusing teaspoon of seed with two cups of water for five minutes.Dried seeds should be lightly roasted before using (don’t overdo it though, or they will become bitter). After roasting, they are easily ground. A small amount will complement many other spices, but too much can be overpowering. If the seeds are required as part of a curry paste they can be soaked overnight to swell and soften, and be easily mixed with the other ingredients.Fenugreek is a digestive aid. As an emollient it is used in poultices for boils, cysts and other complaints. Reducing the sugar level of the blood, it is used in diabetes in conjunction with insulin. It also lowers blood pressure. Fenugreek relieves congestion, reduces inflammation and fights infection. Fenugreek contains natural expectorant properties ideal for treating sinus and lung congestion, and loosens & removes excess mucus and phlegm.
  18. Black Pepper
    Black Pepper
    Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The fruit, known as a peppercorn when dried, is approximately 5 millimetres (0.20 in) in diameter, dark red when fully mature, and, like all drupes, contains a single seed. Peppercorns, and the ground pepper derived from them, may be described simply as pepper, or more precisely as black pepper (cooked and dried unripe fruit), green pepper (dried unripe fruit) and white pepper (ripe fruit seeds).Black pepper is native to south India, and is extensively cultivated there and elsewhere in tropical regions. Currently Vietnam is the world's largest producer and exporter of pepper, producing 34% of the world's Piper nigrum crop as of 2008.Dried ground pepper has been used since antiquity for both its flavour and as a traditional medicine. Black pepper is the world's most traded spice. It is one of the most common spices added to European cuisine and its descendants. The spiciness of black pepper is due to the chemical piperine, not to be confused with the capsaicin that gives fleshy peppers theirs. It is ubiquitous in the modern world as a seasoning, and is often paired with salt.
  19. Black Cardamom Elaichi
    Black Cardamom Elaichi
    Black cardamom, also known as (kali elaichi) hill cardamom, Bengal cardamom, greater cardamom, Indian cardamom, Nepal cardamom, winged cardamom, or brown cardamom. The pods are used as a spice, in a similar manner to the green Indian cardamom pods, but with a different flavor. Unlike green cardamom, this spice is rarely used in sweet dishes. Its smoky flavor and aroma derive from traditional methods of drying over open flames. Black cardamom is often erroneously described as an inferior substitute for green cardamom by those unfamiliar with the spice; actually, it is just not as well suited for the sweet/hot dishes which typically include cardamom, and that are more commonly prepared outside the plant's native range. Black cardamom, as other spices used in Northern India, needs some time to develop its aroma best. This behavior is shared by other unground spices, like cinnamon, cloves and green cardamom, all of which are popular in Northern India and mostly used unground. Thus, it is generally a good idea to prepare Northern Indian dishes of braising type (kormas) a few hours or even one day in advance. Black cardamom, by contrast, is better for hearty meat stews and similar dishes. black cardamom is used for stomach disorders and malaria.
  20. Black Sesame Seeds
    Black Sesame Seeds
    Sesame is a flowering plant in the genus Sesamum. It is widely naturalized in tropical regions around the world and is cultivated for its edible seeds. Sesame seed is one of the oldest oilseed crops. Sesame has one of the highest oil contents of any seed. With a rich, nutty flavor, it is a common ingredient in cuisines across the world. Sesame seed is considered to be the oldest oilseed crop known to humanity. The genus has many species, and most are wild. Most wild species of the genus Sesamum are native to sub-Saharan Africa. Sesame indicum, the cultivated type, originated in India. For a 100-gram of sesame seeds (whether roasted or just dried) are rich in calories (565 kcal), providing an excellent source of essential nutrients . It contains high amounts of protein, dietary fiber, and total fat (mainly as linoleic acid and oleic acid), sesame seeds are also particularly rich B vitamins and the dietary minerals manganese, magnesium, calcium, iron, and zincSesame seed is a common ingredient in various cuisines. It is used whole in cooking for its rich, nutty flavor. Sesame seeds are sometimes added to breads, including bagels and the tops of hamburger buns. Sesame seeds may be baked into crackers, often in the form of sticks. It is also used in many salads, baked snacks and cakes. Black sesame seed varieties are roasted and used to make the flavoring gomashio. Health Benefits Of Black sesame seeds: Black sesame seeds lowers blood cholesterol level. Black sesame seeds Prevent from cancer. Black sesame seeds Helps maintain strong bones. Black sesame seeds High in mono saturated fatty acids. Black sesame seeds strong source of fiber. Black sesame seeds great source of antioxidants.
  21. Yellow Mustard(Peeli Sarson)
    Yellow Mustard(Peeli Sarson)
    White mustard seeds are hard round seeds, usually around 1.0 to 1.5 mm in diameter, with a color ranging from beige or yellow to light brown. They can be used whole for pickling or toasted for use in dishes. When ground and mixed with other ingredients, a paste or more standard condiment can be produced. Mustard seeds are also essential ingredients in spicy fish dishes like jhaal and paturi Mustard seed is a rich source of oil and protein. The seed has oil as high as 46-48%, and whole seed meal has 43.6% protein. Health Benefits of Yellow Mustard:Yellow Mustard helps to lose weight.Yellow Mustard helps to improves immunity.Yellow Mustard helps to control symptoms of asthma.Yellow Mustard fights skin infections.Yellow Mustard helps to stimulates hair growth. Yellow Mustard Is Called: Hindi - Peeli SarsonKannada - Bili sasiveMalayalam - VellakaduguMarathi - Pivala MohariTamil - Manjal kaduguTelugu - Aavalu
  22. Kabab Chini (Cubeb-Tailed Pepper)
    Kabab Chini (Cubeb-Tailed Pepper)
    Cubeb/Tailed PepperCubeb or tailed pepper is a plant cultivated for its essential oil and fruit with strong fragrance. Kabab Chini is also called as Java pepper because use it is mostly grown in Java and Sumatra. Cubebs are of carefully dried berries, which are similar to black pepper in appearance, but with stalks attached the "tails" in "tailed pepper” . Kabab Chini is a culinary spice. The odor of tail pepper is agreeable and aromatic. The taste is pungent, slightly bitter, acrid and persistent. Tail Pepper is used as a flavoring agent for gins and cigarettes in the West, and as a seasoning for food in Indonesia and mainly used as medicinal use in south Asia. The Book of One Thousand and One Nights, compiled in the 9th century, mentions cubeb as a remedy for infertility, showing it was already used by Arabs for medicinal purposes. Cubeb was introduced to Arabic cuisine around the 10th century. Health Benefits Of Cubeb/Tailed Pepper or Kabab Chini: Tail Pepper are used in Indian Ayurvedic medicine, Chinese medicine, Tibetan medicine. Tailed pepper internally for oral and dental diseases. Kabab Chini is used in treatments for halitosis, loss of voice, fevers, cough. Kabab Chini is used in treatment for spleen.The paste of cubebs as a mouthwash. Unani physicians use a paste of the cubeb berries externally on male and female genitals to intensify sexual pleasure during coitus. Cubeb/Tailed Pepper Is Called: Hindi - Shital chini, Kabab-chiniKannada - BalamenasuMalayalam - ThippaliTamil - Valmilagu, Thippili, SinamilaguTelugu - TokarmiriyaluUrdu - Kebab Cheeni
  23. Dry Ginger
    Dry Ginger
    Ginger is native to India and China. It takes its name from the Sanskrit word stringa-vera, which means “with a body like a horn”, as in antlers.It has been important in Chinese medicine for many centuries, and is mentioned in the writings of Confucius. It is also named in the Koran, the sacred book of the Moslems, indicating it was known in Arab countries as far back as 650 A.D. It was one of the earliest spice known in Western Europe, used since the ninth century.Although often called “ginger root” it is actually a rhizome. Ginger is actually fairly unique as spices go. It is a root that has a bite to it, so for sliced/chopped/minced, the closest may actually be garlic. It’s not the same, but it has a similar “feel” to it. For ground ginger, the closest is probably cinnamon.In Asian cooking ginger is almost always used fresh, either minced, crushed or sliced. Fresh ginger can be kept for several weeks in the salad drawer of the refrigerator. Dried ginger should be ‘bruised’ by beating it to open the fibers, then infused in the cooking or making ginger beer and removed when the flavour is sufficient. Store dried and powdered ginger in airtight containers.Ginger has long been ascribed aphrodisiac powers, taken either internally or externally. It is mentioned in the Karma Sutra, and in the Melanesian Islands of the South Pacific it is employed ‘to gain the affection of a woman’. Conversely, in the Philippines it is chewed to expel evil spirits.The primary known constituents include gingerols, zingibain, bisabolenel, oleoresins, starch, essential oil (zingiberene, zingiberole, camphene, cineol, borneol), mucilage, and protein. It is also used to treat nausea related to both motion sickness and morning sickness. It has been found to be even more effective than Dramamine in curbing motion sickness, without causing drowsiness.
  24. Cumin seeds
    Cumin seeds
    Indigenous to the upper portion of Egypt, the history of cumin dates back to more than 5000 years. Samples of cumin have been found in the tombs of Pharaohs and have been mentioned in the Old Testament. With the cultivation originating in Iran and the Mediterranean, cumin was used as a spice and for medicinal purposes. In the Middle Ages, cumin came to be known as one of the most common spices, a time when spices were comparatively very rare. It was considered as a sign of promoting love and fidelity. Cumin was kept in the pockets and carried along with people on their weddings. It was a noted spice in the ancient Greece and Rome, where the Greeks placed it on their dining tables. However, its popularity declined all over Europe during the Middle Ages, except in Spain and Malta. The Spanish and Portuguese colonists introduced cumin to the Americas and gradually it gained back its flavor and place in the European kitchens. Today, the spice is celebrated across the globe for its wonderful and delightful culinary and therapeutic purposes. It is mostly cultivated in parts of India, Iran, Uzbekistan, Tajikistan, Turkey, Morocco, Egypt, Syria, Mexico, Chile, China, Malta, Sicily and Saudi Arabia.Often children hate curries and soups that contain roasted or fried cumin seeds in them. Although they are miniscule and very tiny in size, they can serve as a hindrance. As a result, mothers are assigned with yet another duty of sorting out the cumin seeds aside before they serve the meals to the kids. While that was exactly what most of us did during our childhood, it’s only after we grew up that we realized the importance of every food served to us by our moms. Not just for taste, but for the umpteen benefits it has for our body. One such flavorful yet mild food, in fact a spice, is cumin. Valued for its distinctive aroma and nutritious flavor, cumin is the second most popular spice in the world after black pepper. A member of the parsley family, cumin seeds are oblong in shape, longitudinally ridged, and yellow-brown in color, similar to caraway, parsley and dill. Just as the spice is an important ingredient in stews, breads, curries, and ethnic dishes from across the world, so are its medicinal uses quite evident. Since centuries, this herb has been used for treating a number of ailments, both as whole dried seeds and in its powdered form. What follows from here are cumin’s top health benefits, with many more still to be researched on.Cumin is extremely beneficial for digestive disorders and other related problems, such as biliousness, morning sickness, indigestion, atonic dyspepsia, diarrhea, malabsorption syndrome and flatulent colic. Cumin contains an aromatic organic compound called Cuminaldehyde, which activates the salivary glands, thereby helping in the digestion process.Cumin acts as a stimulant and relaxant, both at the same time. Cumin does not only contain a sufficient amount of B-complex vitamins, it also helps in the digestion process, thereby inducing a sound sleep. These, in turn, have tranquilizing effects and help in overcoming insomnia.The onset of common cold frequently weakens our body, thereby declining our immune system. Cumin battles the viral infections responsible for common cold and cough formation. Rich in iron and vitamin C, cumin keeps the infections at bay and strengthens the immune system.Vitamin E present in abundance in cumin keeps the skin young and glowing. It contains essential oils which have disinfectant and antifungal properties, thereby helping in the prevention of microbial and fungal infection from damaging the skin.Cumin is considered to be one of nature’s best overall body tonics. It helps in enhancing the rate of metabolism and facilitating the absorption of nutrients throughout the body
  25. White Pepper
    White Pepper
    White pepper consists of the seed of the pepper plant alone, with the darker-coloured skin of the pepper fruit removed. This is usually accomplished by a process known as retting, where fully ripe red pepper berries are soaked in water for about a week, during which the flesh of the pepper softens and decomposes. Rubbing then removes what remains of the fruit, and the naked seed is dried. Sometimes alternative processes are used for removing the outer pepper from the seed, including removing the outer layer through mechanical, chemical or biological methods.Ground white pepper is often used in cream sauces, Chinese and Thai cuisine, and dishes like salad, light-coloured sauces and mashed potatoes, where black pepper would visibly stand out. White pepper has a slightly different flavour than black pepper, due to the lack of certain compounds present in the outer fruit layer of the drupe, but not found in the seed. A slightly sweet version of white pepper from India is sometimes called Safed Golmirch (Hindi), Shada golmorich (Bengali), or Safed Golmirch (Punjabi).
  26. Nut Mace
    Nut Mace
    Nut Mace Is Called:Hindi - JavitriKannada - Japatre, Jakayi patriMalayalam - Jathipatri Marathi - Jaypatri Tamil - Jathipattiri Telugu - Japatri Urdu - Javitri, Basbas
  27. Turmeric Powder
    Turmeric Powder
    Turmeric is the rhizome or underground stem of a ginger-like plant. It is usually available ground, as a bright yellow, fine powder. The whole turmeric is a tuberous rhizome, with a rough, segmented skin. The rhizome is yellowish-brown with a dull orange interior that looks bright yellow when powdered. The main rhizome measures 2.5 – 7 cm (1” – 3 “) in length with a diameter of 2.5 cm (1”), with smaller tubers branching off.Turmeric is always used in ground form. The powder will maintain its colouring properties indefinitely though the flavour will diminish over time so buy in moderation. Store in airtight containers, out of sunlight.Turmeric is used extensively in the East and Middle East as a condiment and culinary dye. In India it is used to tint many sweet dishes. Apart from its wide use in Moroccan cuisine to spice meat, particularly lamb, and vegetables, its principal place is in curries and curry powders. It is used in many fish curries, possibly because it successfully masks fishy odours. When used in curry powders, it is usually one of the main ingredients, providing the associated yellow colour.Turmeric is a mild digestive, being aromatic, a stimulant and a carminative. An ointment base on the spice is used as an antiseptic in Malaysia. Turmeric water is an Asian cosmetic applied to impart a golden glow to the complexion. Curcumin has been shown to be active against Staphlococcus aureus (pus-producing infections)
  28. Dried Rose Petals
    Dried Rose Petals
    Rose petals are used to flavour ordinary tea, or combined with other herbs to make herbal teas. Rose flowers are used as food, also usually as flavouring or to add their scent to food. We can use the Rose petals for making ice cream and kulfi.Health Benefits Of Dried Rose Petals:Dried Rose Petals helps to weight loss.Dried Rose Petals helps to Sex Life.Dried Rose Petals helps to Relieves stress and depression.Dried Rose Petals helps to Skin Care.
  29. White Pepper Powder
    White Pepper Powder
    Best quality white pepper and black pepper,
  30. white Sesame Seeds (Till)
    white Sesame Seeds (Till)
    Sesame is a flowering plant in the genus Sesamum. It is widely found in tropical regions is cultivated for its edible seeds. Sesame seed is the oldest oilseed crops. Sesame has highest oil content. With a rich, nutty flavor, it is a common ingredient in all types of cuisines. Sesame seed is considered to be the oldest oilseed crop. Records from Babylon and Assyria, dating about 4000 years ago, mention sesame. Egyptians called it sesemt, and it is included in the list of medicinal drugs in the scrolls of the Ebers Papyrus dated to be over 3600 years old. Sesame seeds contain the lignans, sesamolin, sesamin, pinoresinol and lariciresinol . It contains high amounts of protein and dietary fiber. The flour that remains after oil extraction from sesame seeds is 35-50% protein and contains carbohydrates. This flour, also called sesame meal, is an excellent high-protein feed for poultry and livestock. Sesame seeds are sprinkled onto some sushi-style foods. It is also in many salads and baked snacks, and tan and. East Asian cuisines, like Chinese cuisine, use sesame seeds and oil in some dishes, such as dim sum, sesame seed balls. It is used as toppings for Buns and savory cake. Health Benefits Of White Sesame Seeds: White sesame seeds High in Vitamin E. White sesame seeds contains Antioxidants. White sesame seeds reduces bad cholesterol. White sesame seeds act as Anti-inflammatory and Pain Relief. White sesame seeds High in calcium and fiber. White sesame seeds contains anti-cancer compound.
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